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White Bean Soup

A lively soup made with white beans, vegetables, and lemon.

Course Main Course
Keyword soup
Servings 4 servings
Author Meghan Livingstone


  • 1 can (400ml) OR 1/2 cup dried white beans (navy, cannellini, etc.)
  • 1 large carrot, diced
  • 1 medium white/yellow potato, diced
  • 2-3 kale leaves, stems removed, chopped
  • 3 cloves fresh garlic, minced
  • 1/4 cup olive oil
  • 1/2 tsp each dried basil, parsley, and oregano
  • 1/2 lemon
  • salt and pepper to taste
  • water to submerge all ingredients


  1. If using dried beans, place in bowl with plenty of water and soak overnight. Then rinse well and strain. If using canned beans, strain, rinse, and add to soup during last 10 minutes of cooking.

  2. Add all ingredients except lemon to pot with enough water to submerge everything by about 1-2 inches.

  3. Bring to a boil and then reduce to a simmer on medium-low heat for about 35-40 minutes, or until everything is tender and beans are softened (but not mushy).

  4. Squeeze lemon juice into soup and stir.

  5. Serve hot with extra lemon wedges. Enjoy!